Name: Grilled Mexican Street Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 to 8 medium ears sweet corn, husks removed; 1/2 cup Mexican crema, or sour cream; 1/2 cup mayonnaise; 1/2 cup chopped cilantro; 1 clove garlic, minced; 1/4 teaspoon ground chipotle pepper, or to taste; 2 teaspoons finely grated lime zest, from 1 lime; 2 tablespoons lime juice, from 1 lime; 1/2 cup cotija cheese, crumbled; Lime wedges, to serve

There’s something undeniably magical about corn kissed by grill flames and slathered in a tangy, creamy sauce—that’s exactly what makes this Grilled Mexican Street Corn Recipe a crowd-pleaser every single time. It’s fresh, smoky, and loaded with flavors you’ll want to dive right into.

Three grilled corn on the cobs with golden yellow kernels and char marks, laid side by side on a white plate with a blue rim. Each cob is layered with a drizzle of white creamy sauce, sprinkled with crumbled white cheese, and topped with small pieces of fresh green herbs. On the top left of the plate, there is a lime wedge and a mound of extra crumbled white cheese. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Mexican Street Corn Recipe
Top Tip
How to Serve Grilled Mexican Street Corn Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Mexican Street Corn Recipe

Why You'll Love This Recipe

I remember the first time I tried grilled Mexican street corn at a summer barbecue—it was literally like a flavor explosion in my mouth. This recipe captures that same magic and brings it to your backyard grill or stovetop with ease.

Bold Smoky Flavor: The grill char adds a smoky punch that transforms ordinary corn into something extraordinary.
Rich, Creamy Sauce: The blend of Mexican crema and mayonnaise with citrus and spice makes every bite irresistibly tangy yet smooth.
Quick and Easy Prep: You can get this from grill to table in under 20 minutes, making it perfect for spontaneous cookouts.
Customizable Toppings: You’ll love how easy it is to add more heat, cheese, or herbs to suit your taste buds.

Three grilled corn cobs are placed on a white plate with a blue rim, each covered with a creamy white sauce, sprinkled with crumbly white cheese and small green herb pieces. The corn kernels show a mix of golden yellow and charred brown colors. A green lime wedge rests on the side of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combination of ingredients balances smoky, creamy, and zesty flavors perfectly, with a bit of heat for a memorable bite. Plus, they’re mostly pantry staples, so you’re probably ready to make this tonight!

Flat lay of six fresh ears of sweet corn with bright yellow kernels and some light green husks removed, a small white bowl filled with smooth white Mexican crema, a small white bowl of creamy pale mayonnaise, a simple white ceramic bowl packed with vibrant green chopped cilantro leaves, a single peeled garlic clove next to a small white bowl with finely minced garlic, a tiny white bowl containing deep reddish-brown ground chipotle pepper powder, a small white bowl holding finely grated pale green lime zest, a small white bowl with freshly squeezed pale yellow lime juice, a simple white bowl heaped with crumbly white cotija cheese, and several fresh lime wedges with glossy green skin arranged neatly—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Sweet Corn: Fresh ears with husks removed are ideal; sweeter corn gives a better contrast against the smoky char.
Mexican Crema: This adds a lovely tang and creaminess that’s different from regular sour cream—look for it in Latin markets or use sour cream as a substitute.
Mayonnaise: Provides richness and helps the sauce stick beautifully to the grilled corn.
Cilantro: Gives a fresh, herbal brightness that lifts the entire dish.
Garlic: Just a clove of minced garlic adds a subtle, savory backdrop without being overpowering.
Ground Chipotle Pepper: Delivers a smoky heat; you can adjust this to your spice preference.
Lime Zest and Juice: Zest adds intense citrus oils; the juice adds fresh acidity, balancing creamy and smoky flavors perfectly.
Cotija Cheese: This crumbly Mexican cheese offers salty punch and texture—don’t skip it!
Lime Wedges: For extra zing at the table—fresh lime always makes a difference.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this recipe depending on the occasion or mood. You'll find it's super flexible; adding your own twist is almost a must because that’s how the best dishes become personal favorites!

Variation: Sometimes I swap out the cotija cheese for crumbled feta when I’m short on cotija, and honestly, it’s just as delicious and twists the flavor toward a Mediterranean vibe.
Spicy Kick: When I’m in the mood for heat, I sprinkle a bit more chipotle pepper or even a dash of cayenne right before serving.
Diet-Friendly Option: For a lighter version, swap mayo with Greek yogurt and use low-fat crema or sour cream—you won’t sacrifice the creaminess much at all.
Seasonal Spin: I’ve tossed grilled corn with diced fresh jalapeños or swapped cilantro for fresh parsley or mint for summer parties.

Step-by-Step: How I Make Grilled Mexican Street Corn Recipe

Step 1: Fire Up Your Grill to Perfection

Start by heating your gas or charcoal grill to around 400°F. A hot grill is key—it helps the corn kernels get that beautiful golden-brown char without overcooking or drying out. Make sure to give your grates a good cleaning before placing the corn directly on them to avoid sticking.

Step 2: Whisk Together the Flavor-Packed Sauce

While your grill heats, combine Mexican crema, mayonnaise, chopped cilantro, minced garlic, ground chipotle, lime zest, and lime juice in a bowl. I always taste as I go because the salt level can vary—remember, cotija and crema add saltiness, so don’t go overboard. This tangy, creamy sauce will be the star when slathered on the grilled corn.

Step 3: Grill the Corn Until It’s Charred and Gorgeous

Place the husked corn straight on the grill grates. Let them cook undisturbed for about 3 minutes until you see golden brown, lightly charred kernels. Then, rotate the corn to another side and repeat until all sides have that irresistible smoky color. This usually takes about 9–12 minutes total. Keep an eye on them so they don’t burn—charred is good, blackened is too much!

Step 4: Slather, Sprinkle, and Serve

Pull the corn off the grill and place on a serving platter or individual plates. Using a brush or spoon, spread the creamy cilantro sauce evenly over each ear. Then, generously sprinkle crumbled cotija cheese on top. If you want a bit more spice, dust extra chipotle pepper before serving with lime wedges on the side for every extra zing you want to add.

Top Tip

Through many backyard cookouts, I’ve learned a few little tricks that really elevate the grilled Mexican street corn experience and help you avoid common pitfalls.

Grill Temperature Matters: Don’t rush the char by cranking the heat too high; a steady 400°F gives you that perfect golden-brown color without burnt kernels.
Use a Basting Brush: When applying the sauce, a silicone brush helps evenly coat the corn without mashing the kernels or wasting sauce.
Fresh Lime Is Key: I’ve tried bottled lime juice in a pinch, but fresh lime juice and zest really brighten up the flavors in ways that bottled just can’t match.
Don’t Over-Salt: I learned the importance of tasting before salting because cotija cheese and crema both add saltiness; otherwise, you might end up with over-seasoned corn.

How to Serve Grilled Mexican Street Corn Recipe

Mexican street corn - Serving Suggestion

Garnishes

When I’m serving this, I love a sprinkle of extra crumbled cotija for texture and a quick dusting of chili powder for a smoky heat. Sometimes fresh chopped cilantro or a few thinly sliced jalapeño rings add a nice pop. And always, a few lime wedges for guests to squeeze on fresh.

Side Dishes

This grilled Mexican street corn pairs beautifully with smoky grilled meats like carne asada or chicken, fresh avocado salad, and a side of warm tortillas. I also love pairing it with a crisp, citrusy green salad or black bean salsa for a vibrant summer meal.

Creative Ways to Present

For a festive gathering, I've lined the grilled corn on colorful wooden boards with piles of cotija cheese and lime wedges scattered around. You can even serve it off the cob by slicing kernels off after grilling and tossing them with the sauce in a big bowl for a casual corn salad. Perfect for potlucks!

Make Ahead and Storage

Storing Leftovers

I like to store leftover corn in an airtight container in the fridge for up to 2 days. Because of the creamy sauce and cheese, it keeps well but is best eaten soon to enjoy the flavors at their peak.

Freezing

Freezing grilled Mexican street corn isn’t my go-to because the texture of corn and creamy sauce changes when frozen. But if you must, freeze the corn without sauce wrapped tightly in foil or freezer bags and add the sauce fresh when reheating.

Reheating

Reheat leftovers gently on the grill or in a skillet to revive some of the crispy char flavor. Then add the crema mixture and cotija cheese fresh, right before serving, to keep that creamy, fresh taste intact.

Frequently Asked Questions:

Can I make this recipe without a grill?

Absolutely! You can char the corn under a broiler on high heat to mimic the grill marks. Turn the ears frequently so they get evenly charred without burning. You can also roast them on a grill pan stove-top if you have one.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream works well as a substitute. You can also mix sour cream with a little milk or mayonnaise to get a similar tangy and creamy texture. Greek yogurt is another alternative, but it has a thicker consistency.

How spicy is this grilled Mexican street corn recipe?

This recipe has a mild to medium level of heat thanks to the ground chipotle pepper, which gives a smoky warmth rather than intense spiciness. You can easily adjust the amount of chipotle or add chili powder to increase the heat to your preference.

Can I prepare parts of this recipe ahead of time?

Yes! You can make the crema sauce a day in advance and keep it covered in the refrigerator. When ready to serve, grill the corn fresh and then top with the prepared sauce and cotija cheese. This helps save time on the day of your gathering.

Final Thoughts

Making this grilled Mexican street corn recipe always brings back those sunny cookout vibes and happy memories for me. It’s one of those dishes that feels special yet is incredibly simple to whip up. I can’t recommend it enough—you’re going to love how easy it is to impress your family and friends with flavors that taste like summer in every bite. So, go on, grab some fresh corn, light your grill, and dive in!